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Prep
- 20 min
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Total
- 20 min
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Serving
- 4
Ingredients
- 4 slices multigrain bread
- 1 container (400 g) Saputo Ricotta di Campagna
- 1 garlic clove, peeled
- 2 cans (160 g each) light tuna in oil, drained
- 10 ml (2 tsp) lemon juice
- 2.5 ml (½ tsp) lemon zest
- 5 ml (1 tsp) capers
- 2.5 ml (½ tsp) sriracha sauce
- 2 radishes, thinly sliced
- ½ fennel bulb, minced
- A few lettuce sprouts
Directions
- Toast the bread in a toaster or the oven.
- Lightly oil the bread. Rub one side of each slice with the garlic clove. Set aside.
- In a bowl, combine the Ricotta, tuna, lemon juice, and zest. Season with salt and pepper.
- Top each slice of bread with the Ricotta and tuna mixture. Place back in the oven for 5 minutes.
- Top each slice with capers, sriracha sauce, olive oil, radishes, fennel, and lettuce sprouts.
